cheese enchiladas

How To Make cheese enchiladas

• 1

  Saute onion and garlic in 2 tablespoons oil in a large skillet until tender.
• 2

  Stir in tomatoes, tomato sauce, chili powder, salt, oregano and cumin.
• 3

  Simmer, uncovered, 20 minutes, stirring occasionally.
• 4

  Set aside 2 cups enchilada sauce in a shallow bowl.
• 5

  Spoon 1 cup sauce into a lightly greased 13 x 9 x 2 inch baking dish; set aside.
• 6

  Reserve remaining sauce in skillet.
• 7

  Combine cottage cheese, 1 cup monterey jack cheese and chiles; stir well, and set aside.
• 8

  Fry tortillas, one at a time, in ½ cup olive oil for 1 second on each side or just until tortillas are softened.
• 9

  Drain on paper towels; dip each tortilla in the reserved enchilada sauce.
• 10

  Add beans to remaining sauce in skillet; stir well.
• 11

  Spread about 2 tablespoons cottage cheese mixture on each tortilla.
• 12

  Spoon about ½ cup bean mixture over half of each tortilla; fold tortilla in half.
• 13

  Transfer each enchilada to reserved baking dish.
• 14

  Top with remaining sauce and cheese.
• 15

  Bake at 350 degrees for 20 minutes or until bubbly. Yield: 8 to 10 servings.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card